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Rice Muffins

Looking for a way to use up leftover rice? Try these savory gluten-free muffins that smell just heavenly as they are baking, almost like cookies. These muffins make for a delightful quick breakfast, light lunch, or an accompaniment to dinner. I served them with a simple mung bean soup to balance out the meal. Packed full of goodness and easy to prepare, these should be a weekly staple on your menu. Raisins can be used instead of the cranberries if desired. Next time I make them, I am going to add some cornmeal in place of a bit of the rice flour.

In a large bowl, cream together the butter, sugar and eggs. Add the milk, vanilla and rice, and beat lightly to combine.

Add the rice flour, cornstarch, baking powder and salt. Stir with a spatula until just moistened, taking care not to over mix. Fold in the cranberries. Evenly transfer the batter to the prepared muffins cups. Bake for 20 to 25 minutes or until a cake tester comes out clean when inserted into the middle.

Based in London, Ontario, a veteran vegetarian for 22 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.